Raspberry-Orange Gelatin Supreme from Healthy Diabetic Recipes

Raspberry-Orange Gelatin Supreme Recipe

Recipe Ingredients:

1 package orange sugar-free gelatin
1 package raspberry sugar-free gelatin
2 cups 100% raspberry juice
2 cups water
1 can juice-packed mandarin oranges, (11-oz)

Recipe Instructions:

Pour gelatin powders into a 2-quart bowl. In a small pan, mix raspberry juice and water and heat to boiling. Mix boiling juice mixture and gelatin until gelatin is thoroughly dissolved. Chill until thickened but not completely gelled. Add oranges, stirr!
ing to spread throughout gelatin. Chill until firm.

6 servings/Serving size: 3/4 cup

Exchanges:

All dinner menus this week have about 550 calories and include:

2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings 1 Fruit serving 1-2 Fat servings

Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g

Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit serving.

Copyright © 1998 American Diabetes Association

Recipe for Friday, 7/24/98

All recipes this week are complete dinner menus from the cookbook Magic Menus for People with Diabetes, featuring over 200 entire meals with fats, calories and exchanges automatically figured for you.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Dinner:

3 oz beef Western rib, grilled and basted with

2 Tbsp barbecue sauce

1 Pillsbury buttermilk or country-style biscuit

1 cup steamed green beans flavored with

1 slice Canadian bacon, chopped

3 oz Ore-Ida Zesties fries, baked

3/4 cup Raspberry-Orange Gelatin Supreme

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/27/98

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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